White Wine Bacon Avocado Alfredo

Ingredients:

3 Tbsp Butter
2 Tbsp Olive oil
2 Garlic cloves, minced
2 Cups Heavy cream
1/4 Tsp White pepper
1/2 Cup Grated parmesan
1 Cup Mozzarella, grated
1 1/2 Cups Avocado, diced
1/2 Cup Half and half cream
3/4 Cup White wine
1/2 Lbs Bacon, cooked, drained

Directions:

Melt butter in medium saucepan with olive oil over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and gradually add the white wine. Simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. While sauce is simmering, add avocado pieces into a blender with 1/2 cup half and half. Blend until smooth. Add avocado paste to sauce, mixing until smooth. When sauce has thickened add the Mozzarella cheese and stir until thoroughly combined. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3-5 minutes. Once noodles are cooked, pour sauce over noodles, plate and top pasta with bacon pieces.


Originally published in The Wine Cellar May 2018.

Tomato Pasta Sauce with Red Wine and Ground Beef

INGREDIENT LIST

1 Lb. Lean Ground Beef
1 Can Diced Tomatoes
1 Medium Onion, Diced
2 Large Garlic Cloves, Minced
6 Mushrooms, Washed and Sliced
1 C Red Wine
1/8 C Balsamic Vinegar
1/2 tsp Italian Seasoning
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Basil
Pinch Salt
Pepper
Fresh Basil

DIRECTIONS

In large frying pan on medium high heat, brown ground beef and onions. Once cooked drain off excess grease, return to medium heat and pour in diced tomatoes. Add garlic, dry herbs*, salt and pepper. Add in red wine (I used the Cheeky Monkey Cabernet Merlot Grenache), balsamic vinegar and mushrooms. Reduce heat to medium low and allow sauce to thicken to desired consistency. Serve over favourite cooked pasta. I like a penne lisce or tri coloured fusilli noodle. Top with largely chopped basil. Enjoy!

*I Like to use my mortar and pestle to break down the dry herbs.

Originally published in The Wine Cellar September 2015.